Egg Salad is such a comfort food classic. This recipe is simple, but full of the delicious flavor that you love, making the perfect egg salad sandwich.
Sometimes we are looking for an easy dinner that we can make at the very last minute. Honestly, we are always looking for that. This Egg Salad recipe is the perfect recipe to keep in your back pocket for the days when you have no idea what to feed your family.
This recipe has the perfect balance of egg and creaminess, and the most simple yet delicious flavors. While we like to keep it on hand for a dinner that is on the table in under 30 minutes, it is a great recipe for a party. If you are hosting a baby shower or summer picnic, this recipe is easily doubled or tripled to add another great salad to your table.
This is the best egg salad! I’ve made this recipe 4 times in the last two weeks! Try it on slightly toasted sourdough . . . a bit of fresh greens and mayo. Unbelievable!!
How to Make Egg Salad
This is just a brief overview of how to make this delicious sandwich recipe. For the full recipe with all of the measurements see the recipe card at the bottom of the post.
- Hard boil the eggs. I have instructions to do that on the stovetop listed here, but you can also making hard boiled eggs in the instant pot.
- Separate the eggs. Take the yolks out of the whites and put them in a bowl.
- Mix the yolks. Mix the egg yolks, mayonnaise, and seasonings. Taste to adjust the seasonings.
- Stir everything together. Add in the chopped remaining egg whites and the celery.
How to Hard Boil Eggs
Hard Boiled Eggs are made simply on the stove top. You can check out my How to Make Hard Boiled Eggs post for lots of tips and tricks. But my very favorite way to make them is in the Instant Pot. You can see the link for that below.
- Add eggs in a single layer to a saucepan.
- Cover with water.
- Bring to a boil, then turn the heat off, and cover for 12 minutes.
- Transfer to a bowl filled with ice for five minutes.
Instant Pot Hard Boiled Eggs
The Best Egg to Mayonnaise Ratio
This recipe has the best ratio of eggs to mayonnaise. While it is nice and creamy, it still is hearty and full of eggs. We are using 8 large eggs to 3/4 cup of mayonnaise. We found that 1/2 a cup made for an egg salad that was too dry, while 1 cup was way too much. This is the perfect balance.
Add Some Pickle
For an extra boost of flavor to this great recipe, cut up a dill pickle or two, and then add a few teaspoons of the dill pickle juice to the mixture. I love the crunch that the pickle adds and the great taste of the dill pickle juice.
What to Add to an Egg Salad Sandwich
If you are my husband, you just put egg salad on bread, and you are a happy camper. If you want some other ideas, here are some of the things I like on mine.
- Lettuce
- Tomato
- Pickles
- Pickled Red Onions
- Cucumbers
FAQ
When stored in an air tight container in the refrigerator, this egg salad will last for 3 to 5 days. Please always use your best judgment and if leftovers smell off, toss them.
This recipe makes 1 1/2 cups. You can make a nice egg salad sandwich with 1/3 cup, meaning you can make 4 sandwiches out of this recipe.
We love our egg salad sandwiches on thick country bread, as seen here, but you could also serve it on buns. If you are eating low carb, you could eat these out of lettuce cups, like pictured in my Seafood Salad.
What to Serve with Egg Salad Sandwiches
This recipe is perfect for a picnic or backyard BBQ, but it also makes a really great and easy weeknight dinner! We love egg salad sandwiches with watermelon on the side.
Some other great side dish options that scream summer picnic are:
If you make this recipe or any of my other recipes, leave me a comment and let me know what you think!
Egg Salad
Ingredients
- 8 hard boiled eggs
- 3/4 cup mayonnaise (I used light, but full fat will work)
- 1 celery stalk diced small
- 1 teaspoon dill weed
- 1 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- To hard boil eggs: Place eggs in a single layer in a sauce pan. Add enough water to cover them compltely. Bring to a roaring boil. Turn off heat, and cover pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for 5 minutes.
- Peel the eggs and seperate out the yolks. Chop the egg whites.
- In a small bowl, whisk together the egg yolks, mayonnaise, celery, dill, dijon mustard, onion powder, garlic powder, salt, black pepper and paprika until creamy. Taste and adjust seasonings as desired.
- Stir the chopped egg whites into the mixture. Serve on buns with lettuce and sliced tomatoes and enjoy!
Notes
Renee says
This is so good I did not have the Dijon mustard so I used yellow and yum yum. So good I almost had some for dinner but instead I will wait until lunch tomorrow
I’m so glad you liked it!
Fran Williams says
I am inspired to make this very soon, like tomorrow! I always liked egg salad and chicken salad. This wii be good.
I hope you love it
Louise says
I used yellow mustard and cut the dill by half. The best egg salad I’ve ever made. Oh, and I used my egg slicer to chop the whites 😊.
Angela says
I usually put sweet relish in my egg salad, but your recipe sounds intriguing. I am going to do it because every recipe from you is fabulous!
I’m so happy to hear you’ve been enjoying my recipes!
Sydney says
I made this for lunch today and it was fantastic! I didn’t have celery so didn’t put that in, but I followed the recipe as told even though my boyfriend wanted one of my boiled eggs so I only had 7 instead of 8. Thank you for the recipe!
I’m so glad you enjoyed it, Sydney!
Phyllis Ficarrotta says
Everyone likes to experiment a little. I use the small size block of Philadelphia brand cream cheese in the chive flavor. Let it sit outside the fridge to reach room temperature. Add mayonnaise a little at a time until you get the right consistency. I also do not like large chunks of egg, so I grate the eggs after they are cool on the coarse side of a grater. You may have to use more eggs when you do this but I find it better. Also try adding a fourth tsp of curry powder and a small amount of onion powder. As my grandmother used to say, don’t be afraid to “doctor “ things up a little bit. Thanks for sharing your recipe with us!!
Dan says
Just made this. Love it.
I’m so glad that you liked it!
Helene Severson says
The best egg salad ever. My husband doesn’t like mustard so I used dry mustard instead. This a keeper!!
I’m so glad you both like it!
Paula Rough says
I am 67 years old and I am a very good cook not to brag but to just let you know that I know what I’m doing in the kitchen. I have made egg salad too many times to count but when I ran across your recipe where the eggs were separated I’ve never done that. I just usually chop them whole, so I thought I’d try it. What a difference this is so creamy it’s wonderful love your recipe it has the perfect amount of spice. I think it’s a little heavy on the mayonnaise, I used about a half a cup but it was still very moist and creamy enough for us. I also used full fat mayonnaise maybe that was the difference. Thank you
I’m so glad that you liked it, Paula!